Tlayudas Oaxaqueñas (Large Crisped Tortillas with Beans, Cabbage and Queso Oaxaca)

Salsa and toppings

• 4 medium Tomato, ripe
• 1 medium White onion
• 2 cloves Garlic
• 2 medium Lime
• 1 tsp Dried oregano
• 1 ½ tsp Fine sea salt
• 400 g Green cabbage
• 2 medium Avocado, ripe

Tlayudas

• 2 tbsp Vegetable oil
• 4 pieces Corn tortillas, large
• 500 g Refried beans
• 250 g Queso Oaxaca

1. Make the salsa: finely chop the tomatoes and half the onion, then crush or finely grate the garlic. Squeeze in the juice of 1 lime, add the dried oregano and 0.5 tsp of the fine sea salt, and set aside to macerate while you prep the rest.
2. Thinly slice the green cabbage and put it in a mixing bowl. Squeeze over the juice of the remaining lime, add the remaining 1 tsp fine sea salt, and toss well; leave it to soften for 10 minutes.
3. Slice the remaining onion very thinly and stir it through the cabbage. Halve, stone and slice the avocados, keeping them covered on a plate so they do not dry out.
4. Heat a grill or large frying pan over medium-high heat. Brush one side of each corn tortilla lightly with vegetable oil, then lay them oiled-side down and cook for 1 to 2 minutes until lightly toasted.
5. Flip the tortillas and spread the refried beans over each one, leaving a small border. Scatter over the queso Oaxaca, then cook for 3 to 5 minutes until the base is crunchy and the cheese is melted; reduce the heat if the tortilla is browning too quickly.
6. Top each tlayuda with the cabbage mixture, avocado and a spoonful of salsa. Slice into wedges and serve straight away while the base is crisp.

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